All the breakfast essentials, in one golden cheesy bake! This Breakfast Casseroles tastes just like a country breakfast fry up – hence the name. Perfect for feeding a crowd AND it can be made ahead!
I jokingly said to a friend that this is like “a heart attack in a baking dish”. Because….let’s face it. Bacon + sausage + egg + milk + cheese + potatoes + bread does not = nutritious low fat energy breakfast.
In fact, it’s about as far from that as a breakfast can be.
And I say BRING IT ON!
I’m the first to stand up and say that this is not an everyday breakfast. This is for the holidays – when you have a house full of guests to feed!
Basically, this is my “make-ahead-feed-an-army” version of a country breakfast fry up that is one of my favourite things to order when I go out for brunch (especially if I had a few too many champers the night before). A ginormous plate loaded with eggs, sausage, bacon, potatoes and toast on the side.
Hold the greens thanks!
Oh wait. I felt so guilty about not even adding some cherry tomatoes or bell peppers (capsicums), I decided I better add some greens.
So I sprinkled parsley on. See? There’s your greens for the morning! 😉
I know my way of making this breakfast casserole is a little different to the usual where the bread is torn into chunks and soaked in egg mixture. The bread in this is still soaked in egg but what I do is use slices of baguette and stand them upright in the baking dish so the top gets lovely and golden.
Yes, I drizzle some butter over. Because if you’re going to make this, let’s make it right.
And that means no counting calories!
But you know what? This will shock you! This breakfast bake serves 8 and each serving has 645 calories. Compared to a breakfast fry up which typically has over 1,000 calories per serving for 2 eggs, 2 rashers of bacon, 2 sausages, some potatoes and toast. Did you know that?
Wait a second. Did I just convince myself this is healthy?? 😉
– Nagi x
- 2.5 ft / 80 cm baguette (french stick), preferably slightly stale
- 7 eggs
- 1 1/2 cups milk (full fat) or half and half (I use milk)
- 10 oz / 300 g potatoes , peeled and diced into 1/2" / 1.2cm cubes
- 10 oz / 300 g bacon , roughly chopped
- 1 lb / 500 g sausage , removed from casing (use good quality - Note 1)
- 1 cup grated cheddar cheese
- 1 tbsp butter , melted (optional)
- Finely chopped parsley (optional)
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Slice the baguette into 2cm / 0.8" thick slices and place in a baking dish.
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Whisk the eggs and milk together. Pour 2/3 of the egg mixture over the bread. Turn the bread to make sure both sides of every piece is soaked in egg mixture. Set aside to soak while you cook the bacon and sausage.
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Cook potatoes in boiling water for 2 minutes.
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Preheat oven to 180C/350F.
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Heat skillet over high heat. Add bacon and cook until very lightly cooked. Remove with a slotted spoon and drain on paper towels.
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Pour off excess fat. Add sausage and cook, breaking it up as you go, until lightly browned. Remove from the skillet and drain on paper towels.
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By now, most of the egg mixture should be soaked up by the bread. Stand the bread upright in the baking dish.
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Distribute half the potato between the bread, then top with half the sausage, half the bacon and half the cheese. Repeat with remaining potato, sausage, bacon and cheese (finish with cheese).
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Pour remaining egg mixture over everything.
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Cover loosely with foil and bake for 30 minutes.
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Remove foil and drizzle butter over the bread.
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Bake for a further 10 minutes until the bread is golden. Serve, garnished with parsley if using.
1. You can use any sausage you like. In Australia, I recommend avoiding the very cheap BBQ sausages you can purchase at supermarkets (the pale pink ones). They are mostly fillers, not meat.
2. If making ahead, stop after assembling the casserole before baking it. Cover and refrigerate overnight.
3. Nutrition per serving assuming 8 servings. This does not take into account the fat that is drained from the bacon and sausage.
Skipped the cheese as I can’t digest it : ( But man was this amazing…Fed my girlfriend and I for a week. Your recipes are my jam Nagi!!
BA HA HA!! What a compliment “Your recipes are my jam!” 🙂 Please may I quote you on that in my next newsletter? You crack me up!!
This looks incredible. And you’re right it’s the perfect breakfast / brunch dish for the holidays! Can’t wait to give it a try 🙂
Thank you so much Fida!! N x
Yum, what a wonderful, decadent breakfast! This would be great for a weekend brunch 🙂
Thanks so much Sabrina!! N x
I’ve been making variations of this for almost 40 years, Nagi! The first one I made was called 24-hour wine and cheese casserole. (Now, how do I remember that?!) These stratas are among my favorite brunch dishes. I’ve never seen one with the bread done like that, however: genius! Love the presentation. Can’t wait for an opportunity to make it your way.
NO!!!! This is why we get along so well Marlene, our taste in GOOD FOOD is so similar! You ROCK!!! N x
Well, I’ve been cooking since before you were born, so I’ve had lots of time to perfect my craft! ?Meanwhile, I’ve been working on my photos and cooking/baking up a storm, so watch for new posts at last.
This is my kind of breakfast casserole! Beautiful photos and this casserole looks amazing! 🙂
Thanks so much Amy!! N x
Oh yum! I am very on a similar breakfast casserole to post as a holiday breakfast. I love that yours also has bread slices in it. Looks soo good.
Ooh COOL! Have you posted it yet? I’d love to see it!!
Oh my gosh! Luckily we stopped counting calories until new year’s. Haha! But honestly, if I cannot have stuff like this anymore, I’d rather stay fat.
That’s right!!! The whole month of December, everyone should be on a BREAK from calorie counting!! N x
My friend made something very similar when we stayed with them a few months ago. It was delicious and FILLING! This is definitely a dish to feed hungry guests. And thank you for adding parsley…now it’s a healthy meal. 😉
Thank you for agreeing that the smidgen of parsley in this rounds it out to be a completely meal. You’re the best Maureen! 😉 N x
I have got to make this for Christmas morning!!! It’s sounds to die for! 🙂
What a way to start Christmas day!!! N x
Wow! I think this should be enjoyed at any time of the day. Seriously, why do lunch and dinner have to miss out on something this delicious!?!
I love that I can totally make this gluten free too – my beautiful MIL is coeliac and is severely allergic to gluten; just a smidge consumed and she is cripplingly ill for 48 hours. I can’t wait to cook this for her and my gorgeous FIL when they come to visit! In the meantime, J Daddy wants me to perfect this dish, and he is totally with you on the whole greens thing – you don’t make friends with salad, and this casserole is definitely not salad!
(PS – I’d probably serve some grilled tomatoes and buttered mushrooms on the side, but that’s just me. :-p)
You’re more sensible than me…. <3 Somebody's special day tomorrow, am I correct? Hope you have a WONDERFUL DAY!!! N xx
Omg, this is like breakfast stuffing! I LOVE it! Heck, I’d have this for dinner along with my turkey or ham on holidays 😉 This is definitely my kind of breakfast – hearty with lots of bacon and sausage! Now all I need is nice, strong Bloody Mary.
OMG it is!!! I think subconsciously making your stuffing made me want to make this!!!
Well hello there deliciousness! I’m not afraid, bring on the defibrillator!
BA HA HA!! You crack me up Kevin! N x
Thanks for reading my mind, Nagi. I was looking for a breakfast casserole to make for Christmas, and this is it!
I’m so glad Barb! 🙂 N x
Oh wow – this is one decadent dish indeed and standing those baguette slices up makes for one pretty pretty casserole, Nagi! Your opening line reminded of this restaurant here called Heart Attack Grill – I loved their website and thought I’d share http://www.heartattackgrill.com/
Happy Friday xx
NO!!! Seriously?? I have to check it out!!
Hi Nagi! This is Hangover Heaven on a plate! I’ll be giving this recipe to my son who will be very grateful! 🙂
BA HA! I love your short succinct description of this. Why didn’t I think to ask you for a recipe name before posting this?? N x
What a Decadent breakfast casserole! It’s been too long since I’ve made one, with the holidays coming up this would be great. Am thinking… maybe leftover bread rolls ?
Ooh yes definitely! This works great with any bread! N x
Hey! Parsley totally counts 😉 I couldn’t be more on the same page as you. I want breakfasts that encourage lingering. Savoring. And togetherness. I’m hosting Christmas brunch and this is going on the list (along with my french toast!) My guests may never leave!!
THANK YOU Christine!!! N x
This is such awesome comfort food. I love the big pieces of bread in it.
Thanks so much Peter! N x
This looks really delicious, Nagi. I love your idea of placing the bread on end for more crispyness.
Thanks so much Pat! I love the crunch! 🙂
Oh I’m imagining this with American breakfast sausage. OMG this would be to die for!!! With American biscuits on the side, right?
Ohhhhh…..can you imagine this with biscuits too?? Let’s add more calories – yum! <3